Tuna Egg Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, high-protein lunch of flaked tuna mixed with hard-boiled eggs, celery, fresh herbs, and a tangy mayo dressing. Bright with lemon and dill, it comes together in minutes. Excellent on its own or stuffed into a sandwich.
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Nutrition & ingredients
Ingredients
serves 4- 2 large eggs (hardboiled, fully cooled and peeled (see the how-to in the recipe notes) )
- 14 oz canned tuna (in brine or water, 400g)
- 1/3 cup celery, finely diced (40g, 2 stalks)
- ¼ cup fresh dill (20g, finely chopped)
- 1 tbsp chives (finely chopped)
- 1-2 tbsp capers (chopped, or use gherkins (2 tbsp chopped))
- 1/2 cup mayonnaise (120g)
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- Salt and black pepper (to taste)
At a glance
PER SERVING · TIME 5M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 805mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 286mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 805MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.